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The fat content of milk is the proportion of milk, by weight, [ 1 ]: 266 made up by butterfat. The fat content, particularly of cow 's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.
Milk contains several different carbohydrates, including lactose, glucose, galactose, and other oligosaccharides. The lactose gives milk its sweet taste and contributes approximately 40% of the calories in whole cow's milk's. Lactose is a disaccharide composite of two simple sugars, glucose and galactose.
Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. [ 1 ] The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. [ 2 ][ 3 ] A facility that produces dairy ...
Milk Nutritional Facts. This is the nutritional profile of a one-cup serving of reduced fat, or 2% milk, according to the USDA: Calories: 122. Protein: 8.2 g. Total fat: 4.7 g. Saturated fat: 2.7 ...
Nutrition (Per 1 cup serving): Calories: 150 Fat: 8 g (Saturated fat: 5 g) Sodium: 120 mg Carbs: 12 g (Fiber: 0 g, Sugar: 12 g) Protein: 8g. Organic Valley offers another version of grass-fed ...
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple cream cheeses can contain 36% fat and 7% protein. [50] In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture (USDA) sources. Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures ...
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several ...